Bihon Dinardaraan for Lunch

Dinardaraan (dunuguan to the Tagalogs) is native to Ilocos Norte. It’s basically pig’s blood and meat stewed in spices and sukang Iloko. A more modern version of dinardaraan is the crispy dinardaraan made famous by Dawang’s Place, the well-liked Ilocano breakfast and lunch place with an uncontrived ambiance. For lunch I went to Eagle’s Nest by the Java Hotel and tried out their crispy dinardaraan on a bed of bihon (rice noodles), another dinardaraan mutation I heard about from a Manileño friend of mine. It sounded provocative.

It was strange in good way. For the audacious eater, it’s definitely a must-try. The waitress mentioned it was a hot seller. While I was relishing my chocolate meat, Alexa, who was with me, was also enjoying her own chocolate ice cream.

I had  piña colada on a whim.

I also tried the banana balls for dessert. Chocolate syrup over breaded saba. I guess butterscotch sauce would be a great complement to the banana balls.

They have huge servings at Eagle’s Nest. The menu is eclectic, with Filipino, Ilocano and Japanese fare. I delight in their sukiyaki and salmon sashimi on occasion.

Eagle’s Nest, Java Hotel
Gen. Segundo Ave.
Brgy. 55B Salet, Laoag City, Ilocos Norte, Philippines

Photographed by Blauearth © Blauearth™ All Rights Reserved

4 thoughts on “Bihon Dinardaraan for Lunch

    • :)) btw, Tita, have you ever tried haggis, the Scottish specialty? I’m quite intrigued. I want to try.

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